Once the liquid has come to a boil, cover and reduce heat to low. Stir the soup occasionally to make sure it isn’t sticking to the bottom of pan.

Cook for 45-50 minutes until lentils are falling apart.

Add cayenne, lemon juice and some lemon zest. Taste and add more seasonings/lemon juice if necessary.

Note: The soup thickens as it cooks and cools. Add more liquid to ensure soup is desired consistency. Sometimes she’ll whip out the hand blender to puree the soup, but you don’t have to do this. Top with some freshly chopped parsley and serve